Cucumber Gazpacho
Perfect summer appetizer! Cool tasting, easy to make, and a great way to impress!
Ingredients
- 300 g Cucumbers Peeled & Chopped
- 1 tbsp Basil Fresh
- 1 tbsp Parsley Fresh
- 1 tbsp Dill Fresh
- 1 tbsp Mint Fresh
- 1 tsp Jalapeno
- 1 clove Garlic
- 1 tbsp Pickled Shallot
- 3 tbsp Olive Oil
- 3/4 cup Greek Yogurt
- 1/2 tsp White Pepper
- 1 tbsp Lemon Juice
- 1 tsp Salt
Garnish
- A few thin slices of cucumber
- 4 tbsp Olive Oil
- 4 Pieces Edible Flowers
Instructions
- Place all ingredients in the blender and blend until smooth. Strain the gazpacho to remove any large pieces of cucumbers or herb leaves. Chill for 30 minutes.
- To serve, pour the soup into desired dishes. With a spoon, gently pour olive oil in a circular motion over the soup. Top with the thin slices of cucumber and garnish with an edible flower. Enjoy!